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Carrot Oat Cake Recipe

Diabetic Friendly Recipe

An old favorite made a bit healthier and lighter for the diabetic. A moist and tasty Carrot Oat Cake.

An old favorite made a bit healthier and lighter for the diabetic. A moist and tasty Carrot Oat Cake

Recipe Ingredients

1 cup uncooked quick oats
1/2 cup skim milk
2-1/2 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1-1/2 cup shredded carrots
1/2 cup raisins
8 ounce can crushed pineapple, undrained
4 egg whites
1/4 cup applesauce
1 teaspoon vanilla

Cream Cheese Frosting:

8 ounces fat free cream cheese
1 tablespoon firmly packed brown sugar
1/2 teaspoon vanilla

Recipe Directions

Preheat oven to 350-degrees. Spray an 8-inch round cake pan with nonstick cooking spray. Combine oats and milk, mix well and set aside. In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt and mix well. Stir in carrots and raisins.

Combine oat mixture, pineapple (including juice), egg whites, applesauce and vanilla and mix well. Add to dry ingredients and mix just until dry ingredients are moistened. Pour into prepared pan. Bake 50 to 60 minutes or until an inserted toothpick comes out clean. Cool ten minutes, remove from pan and then cool completely.

Combine all cream cheese frosting ingredients and beat together until smooth. Frosting should be refrigerated. Frost cake.

Nutrition Information

Recipe makes 12 servings
Serving size: 1 slice
Calories: 265; Fat: >1g; Cholesterol: 2mg; Sodium: 360mg; Carbohydrates: 56g; Protein: 8g; Fiber: 2g;

Exchanges:  2-1/2 Bread, 1/2 Fat

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